Interflour Vietnam


Recipes > Bread > Vietnamese Bread

Vietnamese Bread

Ingredient :

Flour - 1000 g (Red Globe)
Water - 650 g
Bread Improver - 5 g 
Dry Yeast - 5 g 
Salt - 10 g
Vitamin C (100mg/tablet) - 1 tablet/kg

Processing :

  1. Prepare tray and oven.
  2. Separately weigh the ingredients.
  3. Add all ingredients into mixing bowl. Mix until the dough is completely developed (until you can stretch the dough into a thin translucent membrane).
  4. Take out the dough from mixer. Let it rest 5 min if the batch is smaller than 3 kg.
  5. Divide 80g/piece. Round it.
  6. Use rolling pin to roll the dough out and roll in tightly. After that, put on the wooden tray that dusted with starch (tapioca/corn starch).
  7. Proof the dough at 32 degree C, 78 relative humidity about 2.5 hours. After that, move the dough to baking tray and proof for 1 hour more.
  8. Scoring (1 cut/2 cut).
  9. Bake at 210 degree C for 15 min. At the beginning, load baking tray in oven and steam immediately. After that, bake until finish.
  10. Take out, cool down and finish.

We use cookies
Cookie preferences
Below you may find information about the purposes for which we and our partners use cookies and process data. You can exercise your preferences for processing, and/or see details on our partners' websites.
Analytical cookies Disable all
Functional cookies
Other cookies
We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. Learn more about our cookie policy.
Change preferences Accept all